Cooking Brown Rice

[Ruthxxx]

Posted by Suzanne today under FAt Flush Thread:

I'm getting a late start on making my brown rice today. I'm going to try a tip someone else posted, that was from Cooks Illustrated magazine.

FOOLPROOF OVEN-BAKED BROWN RICE
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt

Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender. Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately. Serves 4 to 6.

[Bionic Beach Babe]

Ruth, please help me...How do I get to the new food list for SB...I didn't know about the beans and now I see rice for phase 1...thanks loads...

[Ruthxxx]

Hang on. First of all rice is not allowed on Phase I - this is just a miscellaneous cooking hint for later Phases.

The lists and other good stuff are in the next Section - click here to go there. The revised Phase I Food List is the sixth sticky in the list.

[beaches]

This sounds wonderful, thanks for the recipe

[beachgal]

Beaches, I just noticed this one today. I've been making an Alton Brown recipe for over a year now that is very similar to this one, but easier! I burn rice like there's no tomorrow, so am thrilled to have this recipe, which has never, ever burned. You can leave it alone for an hour and it comes out perfect, fluffy, and fragrant every time. I love Alton Brown!

You can check out that recipe here: http://www.foodnetwork.com/recipes/a...ipe/index.html (note that you don't have to do the boiling on the stove thing--faster!)

[rdw1]

I'm confused? Looks like the recipe says to boil inm a kettle or saucepan first?

[willowgirl]

This is awesome. I have such a hard time with brown rice... I always have to add more liquid because its still 'crunchy' when it's supposed to be done. And after adding all that extra liquid it gets soggy - no win situation

So thanks for this

[beaches]

Thanks beachgal

rdw1, my understanding is that you put the rice in an square pan and then in a saucepan you combine the water, butter and salt-after it boils pour it over the rice

[sophie]

thanks, I will try it. You don't know how many ways I have tried making brown rice and as a result have avoided it.
sophie